Butternut Squash and Cacao Soup

Fall weather brings with it an abundance of some of our favorite ingredients to make delicious, comforting meals! Try this flavorful Butternut Squash and Cacao Soup recipe for a soul-warming dish that works well as a side or main course. This recipe is simple, gluten-free, and a delicious staple for the colder months.

*The components of this recipe are gluten-free. The chocolate bars recommended for use are made with gluten-free ingredients. Please note that all products are manufactured in the same factory as products that may contain allergens. Although we employ good manufacturing practices to minimize cross-contact, we do not guarantee any product is entirely free of minute traces of wheat, soy, tree nuts, or peanuts.

*The components of this recipe are gluten-free. The chocolate bars recommended for use are made with gluten-free ingredients. Please note that all products are manufactured in the same factory as products that may contain allergens. Although we employ good manufacturing practices to minimize cross-contact, we do not guarantee any product is entirely free of minute traces of wheat, soy, tree nuts, or peanuts.

Optional

Make this recipe vegan by omitting the crème fraiche or sour cream garnish and subsituting veggie stock for the chicken stock

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Rub each half of squash with olive oil and place cut-side up on baking sheet. Sprinkle cinnamon, nutmeg, salt, and pepper on each half.

Mix chocolate, garlic, pepper, and half of the 3⁄4 cup of maple syrup in a small bowl, and spoon mixture into squash cavities. Bake 45 to 55 minutes, until squash flesh is tender. Remove from oven to cool.